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Quality attributes of `Fuji´ apple fruit were evaluated through instrumental and sensory analyses in relation to the storability of the fruits. Fruits were harvested at commercial maturity and stored in a common storage room at ambient temperature or in a refrigerated storage at 2℃. During storage, flesh firmness, soluble solid contents (SSC), and titratable acidity were measured, and their relationships with the eating quality by sensory evaluation were investigated. During the early period of storage, an acceptable eating quality was obtained when the flesh firmness was higher than 3.0 ㎏/8 ㎜Φ, whereas after 120 days of storage, the eating quality was acceptable when the flesh firmness was higher than 2.5 ㎏/8 ㎜Φ. As for SSC, high eating quality was obtained when apples contained more than 14.0% soluble solids during the early storage period, while higher than 14.5% at the late period of storage. Factorial analysis of sensory index for the combined effects of SSC and flesh firmness on eating quality indicated that eating quality was mainly dependent on flesh firmness when SSC was higher than 13.5%. Titratable acidity for the acceptable eating quality seemed to be 0.34%. After a 60-day common storage, flesh firmness of `Fuji´ apples decreased below the threshold level of eating quality, 2.5 ㎏/8 ㎜Φ. In contrast, during refrigerated storage, flesh firmness decreased very slowly and was maintained higher than 3.0 ㎏/8 ㎜Φ until 150 days of storage. SSC increased slightly in common storage, while almost unchanged in refrigerated storage. Titratable acidity decreased more rapidly in common storage than in refrigerated storage. The overall results suggested that optimum storability of `Fuji´ apples appears to be 60-90 days in common storage and 120-150 days in refrigerated storage at 2℃.
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